Vegan Bananas Foster Baked Oatmeal

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Tell me if this always happens to you too…

Whenever you need the perfectly ripe (or even overripe) bananas, you arrive at your grocery store only to find green-as-grass bananas. Every time! Then on the days when you don’t need bananas, you see rows and rows of perfect yellow bananas. It’s a major conspiracy, don’t you think?

Since I was planning on testing a banana recipe this week, I knew I had to plan well in advance. Two huge bunches of greenish-yellow bananas went into my cart a week ago and then promptly into a brown paper bag to expedite ripening. The evil grocery store conspirators were not going to get me this time.

As it turned out, my testing went better than expected and I only went through about 6 bananas leaving me with an embarrassing amount of bananas on my counter. I guess that still beats running out mid-testing. Some of the leftovers were peeled and popped into the freezer for smoothies and then I went on a bit of a banana bender with the rest. First, Bananas Foster. Second, Bananas Foster Baked Oatmeal. It was one tasty weekend.

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Traditional Bananas Foster recipes involve a lot of butter, sugar, and rum which create a syrup around the banana slices. Many recipes also flambé the bananas. Since fire + me don’t mix in the kitchen (especially first thing in the morning), I simply chose to sauté the bananas instead. Phew. I also swapped the butter for coconut oil and the refined sugar for sweeteners like coconut sugar or maple syrup and then I cut down the oil and sugar by more than half. So you can say this version is inspired by Bananas Foster, but it’s certainly not a classic version.

Most recipes use rum in the syrup, but since I didn’t have any plain rum on hand I used Kahlua (which also happens to be vegan). The alcohol cooks off in the syrup leaving just a very light caramel flavour mingling nicely with the bananas. Add a scoop of coconut ice cream and you’ll have yourself a lovely dessert that seems much more fancy than it really is.

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Just be sure not to sauté the heck out of the bananas like I did. No one wants a limp banana.

For the recipe above, I used 1 tbsp coconut oil, 2 tbsp maple syrup, 2 tbsp Kahlua, 2 bananas sliced lengthwise, a handful of chopped walnuts, and a pinch of cinnamon.

Of course, you can also turn Bananas Foster into breakfast!

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This recipe is easy too. Just sauté a few small, ripe bananas in 1 tablespoon each of: coconut oil, maple syrup, and Kahlua (or rum). Add a sprinkle of cinnamon and sauté for about 5 minutes, or until they soften.

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Then stir it into your oatmeal mixture, top with even more banana slices, and b-a-k-e. [I can imagine that this would be even better with blueberries mixed in. I’m dreaming of summer blueberries right now and I might cry.]

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So there you have it – Bananas Foster Baked Oatmeal. I’m warning you, the banana flavour is intense so this is for hard-core banana lovers only. Serve it with a spoonful of nut butter, a drizzle of maple syrup, and some pajamas (or in my case a fleece robe that Eric gave me 10 years ago. It has a burn hole on the sleeve from a cooking accident, but I still love it.)

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Bananas Foster Baked Oatmeal

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Yield: 4 servings

for the baked oatmeal:

  • 3/4 cup rolled oats
  • 1/4 cup oat flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/2 cup walnut halves, chopped
  • 1 & 1/4 cup almond milk
  • Bananas Foster mixture from below
  • 1 small banana, sliced (for garnish on top)
  • pinch of fine grain sea salt and nutmeg

for the Bananas Foster:

  • 3 small firm ripe bananas, chopped
  • 1 tbsp coconut oil
  • 1 tbsp pure maple syrup (or other sweetener)
  • 1-2 tbsp Kahlua (or rum)
  • sprinkle of cinnamon
  • 1 tsp pure vanilla extract

 

1. Preheat oven to 350F and lightly grease a 5-6 cup casserole dish.

2. Stir all of the oatmeal ingredients in a large bowl until combined. Set aside while you prepare the Banana Foster.

3. Add coconut oil, maple syrup, and Kahlua into a skillet. Increase heat to medium and whisk until combined. When the mixture starts to simmer and bubble, add the chopped bananas and stir well until coated in syrup. Sprinkle on cinnamon. Sauté for about 5 minutes, reducing heat if necessary, until the bananas soften. Remove from heat and stir in the vanilla.

4. Stir the banana mixture into the oatmeal mixture and scoop it into your casserole dish. Bake uncovered for about 40-45 minutes at 350F or until the top is golden and with a thin firm layer on top and a soft middle. You will think it’s undercooked at first, but the oatmeal will firm up as it cools. Straight from the oven it has the texture of stove-top oatmeal, but when cooled you can pretty much slice it into squares. I’ve also been known to eat this cold straight from the fridge for a snack.

For nutritional info, see here.

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{ 15 comments… read them below or add one }

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Danielle March 1, 2017

This looks delicious, I’m new in the cooking area and not good with fire either, but definitely want to try the bananas foster baked oatmeal for breakfast instead of the typical cheese sandwich. I had already found this Cinnabon Oatmeal recipe in case you want to try it some other day for breakfast too https://www.htblifestyle.com/recipe/best-cinnamon-roll-oatmeal/

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Roshani January 18, 2017

So classic and simple, and definitely what I want for lunch right now : )

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Betsy February 15, 2016

I just tried this recipe this morning. I love that it doesn’t contain any cane sugar & is vegan. So delicious! :)

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Myrthe November 16, 2015

I was looking for a vegan baked oatmeal recipe with banana when I stumbled onto this, and it’s great! I used Malibu instead of Kahlua (I figured coconut rum would do the trick as well) and I added some frozen blueberries, it turned out wonderful!
I already caramelise my bananas for my usual oatmeal but this adds a lovely extra flavour, and while baked oatmeal takes a bit longer to prepare I think it’s well worth it! Brightened up a gloomy, rainy autumn day :)

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Donna May 8, 2015

I made this the other day, frigging amazing, I had quite a bit left so i scooped out portions put into small bowls & put it in the freezer for my daughters breakfast during the week,fast & easy, she just puts it in the microwave while getting ready for school & in no time it’s ready ,sometimes we mix in peanut butter for more protein

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Eloise August 2, 2014

Hi Angela,
Could you possibly freeze this recipe? :) x

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Adlai May 18, 2014

This is great . I made it today minus the walnut

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Deborah February 26, 2014

omg – I just tried this and it was delicious! The only changes I made were to add some toasted sunflower seeds and chopped dried dates in lieu of the walnuts, which I didn’t have, and then use a little less maple syrup to compensate for the sweetness of the dates. Yum!

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Amanda December 3, 2013

This is so delicious. I swear there isn’t one thing that I have made from your site that I haven’t loved. Thank you so much for this site, it has helped me a great deal. :)

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janet @ the taste space December 1, 2013

Delicious breakfast, Ange. Thank you for sharing it. I posted my version today. :)

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Karly September 30, 2013

Hey there, I am wondering if there is a great substitute for rum. We don’t drink and although I wouldn’t mind it in a dish I just don’t want to buy a full bottle of rum for a tbsp or two. Any suggestions? Thanks!

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Angela (Oh She Glows) October 1, 2013

Hey Karly, You can sub in almond milk (or other non-dairy milk) if you don’t want to add rum. enjoy!

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anne August 8, 2013

Congratulations on your website. Beautiful photography, accessible recipes, positive message. You are doing an amazing job.

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Laura Dembowski June 8, 2013

I recently became obsessed wit baked oatmeal and have been looking for new variations. This sounds awesome!

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Kiera April 24, 2013

Every time I go to the grocery store and need ripe bananas they really do only have green ones!!!

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